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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 425.3
  • Total Fat: 18.1 g
  • Cholesterol: 60.1 mg
  • Sodium: 436.3 mg
  • Total Carbs: 36.2 g
  • Dietary Fiber: 5.9 g
  • Protein: 31.3 g

View full nutritional breakdown of Chicken & Veggies w/. Basil Pesto calories by ingredient
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Chicken & Veggies w/. Basil Pesto

Submitted by: KMSIEBERT

Introduction

I got this from a Williams & Sonoma Italian cookbook and LOVE this recipe and I'm playing with it to lower the calories but not the taste = ) I got this from a Williams & Sonoma Italian cookbook and LOVE this recipe and I'm playing with it to lower the calories but not the taste = )
Number of Servings: 6

Ingredients

    Onions, raw, 1 small
    Chicken Breast, no skin, 500 grams
    Peppers, sweet, red, fresh, 1 medium
    Zucchini, 2 cup, cut into 2" pieces
    Mushrooms, fresh, 250 grams
    Chicken stock, home-prepared, 0.25 cup
    Basil, 30 grams
    Salt, 2 dash
    Olive Oil, 11 tbsp
    Reduced Fat Fresh Parmesan Cheese, grated, 0.5 cup
    Pine Nuts, 3 tbsp
    Reduced Fat Romano Cheese, 1 oz
    Black Olives, 60 grams
    Pepper, black, 2 dash

Directions

Pesto:
In a blender or food processor, combine the basil leaves and a dash of salt (the salt keeps the basil from darkening). Process until finely chopped. With the motor running, slowly add 6 tbsp of olive oil, the parmesan, romano, pine nuts, and continue to process until a smooth, creamy mixture forms.

Chicken & Veggies:
In a wok or deep frying pan over high heat, coat the pam with olive oil cooking spray, add the chicken pieces and stir and toss every 15-20 seconds until lightly browned and opaque throughout, about 4-6 minutes total. Be sure to distribute the chicken evenly in the pan so it comes into maximum contact with the heat and cooks evenly. Transfer to a dish and set aside. Coas the same pan over meduim-hight heat with olive oil cooking spray. Add the onion and stir and toss every 15-20 seconds until it begins to soften, about 2 minutes total. Add the bell pepper, zucchini, and mushrooms and stir and toss evert 15-20 seconds until the onion is tender, about 3-4 minutes longer. Return the chicken to the pan, add the stock, and stir and toss just until the chicken and stock are heated through, about 2-3 minutes. Remove from heat, add the pesto, dash of salt and pepper and toss until the chicken and vegetables are nicely coated with the sauce. Serve immediately. Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user KMSIEBERT.






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